Ingredients & Equipment

San Diego Food Blogs

Wednesday, March 08, 2006

Cashew and Basil Tartlets

When I was planning the menu for my dinner party this past Monday I knew I needed to have a mixture of recipes that I were from my repetoire and a few recipes I had never tried before. Usually you aren't supposed to try new recipes when having guests over but I couldn't just serve bread and cheese for an appetizer (not that there is ANYTHING wrong with that..good cheese and bread is heavenly) because my guests had been listening to me go on and on about how much I love to cook. So I felt that I needed to impress. That's when I turned to my Finger Food cookbook from The Australian Women's Weekly.

I had already made some olive tarts (puff pastry, feta, and olives) and had leftover puff pastry dough so I decided to make Cashew and Basil Tartlets. The recipe called for fresh basil which I had just used up the night before for homemade pesto so I decided that the pesto would work fine in its place. The result was quite tasty. My only complaint is that they're called Cashew and Basil Tarts. You can't taste the cashews at all.